10 fl. oz. bottle tamari style soy sauce(300ml / 360g)

300g sake (1 and 1/4 cup)

85g sugar (1/3 cup + 1 Tbsp)

5g kombu (about 20 square inches)

15g dry shiitake mushrooms (a handful)

10g bonito (a big handful)

Combine all ingredients in a pot and bring to a simmer. Cook gently for 10 min.

Take off heat, cover, and let sit for 1 hour (or longer).

Strain into a non-stick skillet through a fine mesh sieve pressing firmly on the solids.

Boil down to a syrup (see the video for how to test if it’s reduced enough).

Cool slightly. Move to a glass measuring cup while still hot.

You should have roughly 2/3 cup sauce (there might be some foam above 2/3 cup line). If you ended up with less, stir in enough water to get to 2/3 cup. Otherwise the sauce will be too thick after cooling.

Cool to room temperature. Pour into a squeeze bottle.

Cover the top with plastic wrap and refrigerate overnight before use. Can be stored in the fridge indefinitely.